Sam Neill wanted to produce a good pinot noir that would, at the very least, be enjoyed by family and friends. Today, at Two Paddocks, they are producing five different pinot noir from four organically grown vineyards in the three main valleys of Central Otago. They still only produce two varieties - pinot noir and a tiny volume of riesling.
Hand harvested, 95% de-stemmed and given 5-7 days pre-fermentation cold maceration. After an indigenous ferment the wine is given another 5-7 days post ferment time on skins. Wine is then transferred to 1-4 year old French medium toast barriques for a 10 month maturation in predominantly older oak, before racking and bottling.
The wine to enjoy everyday and a wonderful introduction to the pleasure of Central Otago Pinot Noir. Redcurrant, bramble, wildflower and spice aromatics followed by a richly textured wine. Nice tension, flow and persistence.